100% Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins from DealiciousCooking.com

You should know by now that I have serious baking issues. I won’t bother to repeat again everything I find so challenging about baking. Simply put, baking is a pain and I can only get it right occasionally. One of the rarest occasions happened over the weekend.  I made the most delicious, moist, and fluffy 100% whole wheat blueberry muffins. Now, 100 % whole wheat does not always go with adjectives like these, but this recipe is PERFECT and I’m so happy that I haven’t gave up baking just yet!

Here is one handy baking tip for muffins I’ve learned from a pastry chef; do NOT over mix the ingredients or you end up with rubbery and chewy muffins. The wet ingredients for this recipe should look like this after being mixed:

Secret for the perfect muffin

And it’s totally fine to have a few streaks of flour after adding the dry ingredients.

Whole Wheat Blueberry Muffins DealiciousCooking.com

100% Whole Wheat Blueberry Muffins with Kefir

Dominique for DealiciousCooking

Ingredients
  

  • In a large bow whisk together:
  • 2/3 cup sugar
  • 2.5 oz butter cut into pieces at room temperature
  • 1/2 cup of milk 1 or 2%
  • 1/2 of blueberry or vanilla kefir
  • 2 eggs
  • In a medium bowl whisk together"
  • 1-1/3 cup whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup blueberries

Instructions
 

  • Whisk the wet ingredients until the butter just form tiny pebbles.
  • Pour the dry ingredients over the wet and mix JUST until combined. Do NOT overmix.
  • Spoon into muffin tins (half way) or paper pannetone cups.
  • Sprinkle with coarse sugar.
  • Bake at 375F for 20 minutes or until golden all over.

Notes

It makes 12 small muffins.

 

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